Eating Puerto Rico

Available for the first time in English, Cruz Miguel Ortz Cuadras magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.Using a multidisciplinary approach and a sweeping array of sources, Ortz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors or by the foods once eaten that have now disappeared Ortz concludes that the nature of daily life in Puerto Rico has experienced a sea change.